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Pimentón, or paprika, is a great spice used in a variety of dishes in a variety of countries. The word Pimentón is inherently spanish, while paprika takes its roots in Hungarian, literally meaning pepper. It is used in everything from goulashes to sausages and everything in between and it contains Vitamin C and antioxidants, although the quantities ingested would have to be pretty high to make it a good source for either.

I was recently at a boutique spice shop and had the opportunity to buy some fresh Pimentón, which inspired me to make a few dishes that utilized it. Both of these are tapas dishes based on Jose Andres’ own:


This is a simple dish of potato and chorizo sausage, deep fried and then sprinkled with paprika and served over a bed of piquillo pepper puree and olive oil. Just slice the potato on a mandolin, wrap them around the chorizo and skewer them (the skewers should be soaked in water prior to use) then drop them in canola oil to fry for a few minutes. Drop some piquillos, olive oil and Pimentón in a food processor and let it rip for a minute and plate. Not hard.


This was originally supposed to be a tapa made from mussels and potatoes, but the store had no fresh mussels and I wasn’t going to buy frozen… so I got scallops. Get some fingerling potatoes and clean them, while putting a pot of salted water on the stove to boil. Cut the potatoes into small pieces and drop them in the water to cook all the way through, shouldn’t take more than 10 minutes. In a saute pan, saute your baby scallops in a little olive oil and butter, adding some white wine at some point.

After the potatoes are cooked, serve them as shown.

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